Bright, sweet orange slices and creamy avocado over a bed of zesty barley and arugula. Drizzled with a simple, tangy vinaigrette and topped with some crunchy radish and pepitas. So full of flavor and texture, this salad was better than I ever imagined!

INGREDIENTS

1/2c dry barley
1c water

2T white wine vinegar
2T olive oil
1/2t honey
Pinch salt + pepper

3-4c arugula
1 orange, zested, peeled and sliced
1/2 avocado, sliced
2-3T pepitas, toasted
8-10 slices watermelon radish (or regular)

INSTRUCTION

Bring water to a boil, add a small pinch of salt along with the barley and cook until al dente, 10-15 minutes. Allow to cool then stir in orange zest.

Meanwhile, mix together the dressing by pouring vinegar, olive oil and honey in a small mason jar with a pinch of salt and pepper, tighten the lid securely then shake to emulsify.

Toss the cooled barley with arugula then top with orange slices, avocado, pepitas and radish. Drizzle on some of the dressing and serve.

ENJOY!